Orange peel vathal kuzhambu

Orange vathal kuzhambu

This vathal kuzhambu can be unusual to some as it is made using orange peels. But this is one of my favorites 🙂 The inclusion of orange peels gives it a refreshing orange flavor.Combined with the tanginess of the tamarind, the spiciness from the sambar powder and the subtle sweetness from the jaggery makes this kuzhambu just perfect!

Ingredients:

  • gooseberry sized tamarind
  • peel from 1 orange
  • 1 1/2 tbsp sambar/vathal kuzhambu powder
  • 1 sprig curry leaves
  • 1/2 tsp mustard seeds
  • 1 dried red chilly
  • 1 tsp channa dal
  • 1/4 tsp turmeric powder
  • couple of pinches of asafoetida
  • 1/4 tsp fenugreek seeds / roasted fenugreek powder
  • 1 tbsp sesame oil
  • 1/4 tsp jaggery
  • salt to taste

Method:

Soak the tamarind in hot water for some time. I just microwave it with water for 1 minute and extract the juice from the tamarind when cool. Make sure you get 2 1/2 cups of tamarind juice.

In a pan, add sesame oil and when hot, add mustard seeds, asafoetida, red chilly, channa dal, fenugreek seeds/powder, curry leaves and saute until the mustard seeds pop.

Then add the orange peel (make sure you wash the orange peel well before adding it) little salt, turmeric powder, sambar powder and saute for couple of minutes.

Add the tamarind juice to the pan and let it boil for 10-15 minutes in low – medium flame or until the oil separates. You that when it becomes foamy and you see the mixture thickening a little. Add salt, jaggery and mix well. Let it boil for couple more minutes and switch of the flame.

Serve hot with rice and curry.

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This entry was posted in INDIAN MAIN DISHES, Recipes, SOUTH INDIAN and tagged , , , . Bookmark the permalink.

One Response to Orange peel vathal kuzhambu

  1. Pingback: Pavakai vatha kuzhambu / Bitter gourd tamarind stew | Cooking with Pree

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